Duck Confit


  • 4 nos whole duck, portioned to quarter, keep the bone for soup
  • 4 cinnamon sticks
  • 50 gm star anise
  • 50 gm 5 spice powder
  • 50 gm black peppercorn, crushed
  • 80 gm salt
  • 4 nos whole garlic, skin on, crushed
  • 10 l Malaysian palm oil


  1. Marinate the portioned duck with 5 spice powder, black peppercorn and salt for 24 hours.
  2. Place the duck with skin-side down inside a deep chaffing dish.
  3. Add garlic, star anise, and cinnamon sticks. Then pour Malaysian palm oil, submerging the duck in it.
  4. Preheat oven to 180°C and bake for 2 ½ half hours.
  5. Remove the duck from the oil, place on a perforated tray, skin-side top. Let it dry.
  6. Just before serving, deep fry the duck in Malaysian palm oil until crispy. Serve.